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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Peas - 150 gm
- Potato(diced into cubes, medium) - 3 nos
- Carrot(diced, large) - 1 no
- Green chillies - 2 nos
- Tomato(cut into small pieces, large) - 1 no
- Cashewnuts - 15 nos
- Red chillies(Kollamulaku) -
- Grated coconut powder - 30 gm
- Milk - 1/2 glass
- Coriander powder - 2 tsp
- Fenugreek(A pinch, Uluva) -
- Turmeric powder - 1 tsp
- Jaggery(Sharkkara) - 50 gm
- Mustard seeds - 1/2 tsp
- Curry leaves(A few) -
- Salt(As reqd) -
- Oil - 2 tbsp
- Coriander leaves (for garnishing) -
- Lemon juice - 1 spoon
Ingredients
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Instructions
- Powder the cashew nuts and mix it with milk to get a thick paste.
- Fry the red chillies with a little fenugreek, coriander powder, turmeric and grated coconut till the coconut turns brown.
- Fry the diced potato and carrot in a little oil, till the potatoes turns golden and add the peas. Now keep this aside. 5)Pour a little oil and fry the mustard seeds and add the green chillies and curry leaves.
- Pour the coconut-red chilly paste into it.
- Add the cut tomatoes, salt as needed and the fried vegetables and let it boil for 10 minutes.
- Once cooked, add the cashew paste.
- Garnish with coriander leaves and squeeze little lime on it. :- Serve hot with rotis, naan or rice.
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